Strawberry Honey Pop Tarts (Gluten Free, Vegan)

Makes 6-8 pop tarts


1 ½ cups almond flour

1 cup gluten-free oat flour (can be made at home by combining oats in food processor)

½ cup arrowroot powder

¼ teaspoon baking powder

½ teaspoon sea salt

3 tablespoons coconut oil, melted

2 tablespoons coconut palm sugar

2 eggs

honey for drizzling on top

Ingredients (for strawberry filling):

6 ounces fresh or frozen strawberries, chopped. (Can use any berry)

2 tablespoons maple syrup

1 tablespoon orange juice

½ teaspoon arrowroot powder

¼ teaspoon vanilla extract


  1. In a medium-mixing bowl, combine flours, baking powder and salt. Set aside.
  2. In a small bowl, combine eggs and coconut sugar. Wisk until sugar is dissolved. Pour in melted coconut oil, and combine well, stirring quickly to prevent oil from hardening. (Can use a food processor for this)
  3. With a mixer or by hand, combine egg-sugar-oil mixture with flour mixture. Stir until dough forms. Refrigerate for 20 minutes.
  4. In a small saucepan, combine all the ingredients, and bring to a low boil. Let slowly boil until liquid thickens.
  5. Take dough out of the refrigerator, and roll out with a rolling pin into a large rectangle about 1/8 inch thick. With a butter knife, create 3×5 inch rectangles, and fill with berry filling. Top with another rectangle, press sides together, poke holes in the top, and bake on well-greased cookie sheet for 15-18 minutes at 350 degrees.
  6. Drizzle with honey and enjoy!

Recipe adapted from

Katie Taylor

About Katie Taylor

A Spanish translator by day, Katie Taylor finds creativity in the kitchen relaxing. Her passion is finding new recipes that are outside the box, fresh and seasonally grown. She is an avid runner, loves to travel and hopes to someday qualify for the Boston Marathon.

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